Paleo Pumpkin Seeded Bread
Paleo bread has this terrible reputation of tasting like cardboard and being the opposite of fluffy. Rest assured, I have found the perfect wheat, gluten, refined sugar, and dairy free bread! AND it has the fluffy texture of a standard loaf! It's great fresh out of the oven and even 3 months later out of the freezer - what is this miracle you ask? Well, its my pumpkin seeded bread.
1 1/4 cup almond flour
1/3 cup coconut oil (room temperature) or extra virgin olive oil
1 1/2 teaspoons apple cider vinegar
1/2 teaspoons of salt (I use Maldon)
1 teaspoon of freshly cracked black pepper
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of ground cumin
3 tablespoons of pureed pumpkin
1 teaspoon of baking soda
1/4 cup of ground flaxseeds or chia seeds
1 handful of pumpkin seeds, divided (half for topping)
Preheat oven to 155°C fan forced (175°C / 300°F) and line a standard loaf tin with baking paper and set aside. For higher rising bread, use an 8×4 pan.
In a bowl, whisk together your eggs before adding oil, apple cider vinegar, and pureed pumpkin.
In a seperate, medium sized bowl combine almond flour, baking soda, chia or flaxseeds, spices, herbs, half the pumpkin seeds, salt and pepper. Give the dry ingredients a good whisk to ensure everything is well combined.
Add the wet ingredients to dry ingredients and using a spatula fold everything together, before pouring into the loaf tin.
Sprinkle the top of the batter with the remaining pumpkin seeds and cover with aluminium foil.
Put in the oven and bake for 20 minutes, so that the bread can steam and rise (this ensures fluffiness). Then uncover and continue baking for another 20 minutes or a tester inserted to the centre of the loaf comes out clean.
After 10 minutes, turn out loaf carefully onto a wire rack and allow to cool for a further 10 minutes before slicing. Serve and enjoy!
I like to serve mine toasted, with cream cheese, and fresh tomato. Please try it!
Store in an airtight container for up to 3 months in the freezer, briefly re heat in the microwave and then toast for perfectly toasty bread.
If you want to make this totally vegan, exchange the eggs for flaxseeds eggs. Make a puree of 3 tablespoons of flaxseeds and equal amount water and add to the mixture.